The yellow Colombiana is a Megalanthus, which is a type of plant. Colombian Yellow is very sweet and juicy, and the thorny fruit is easy to brush off when it’s ready.
I think that the fruits are one of the best reasons to live in Colombia, and Yellow Megalanthus is at the top of my list. Some parts of the world call this fruit “dragon fruit”, but the kind that grows in Colombia is different and must be tried here.
Pitayas in Colombia are yellow. Sometimes they’re a lighter shade of yellow and sometimes they’re darker, but both are correct. They might be called yellow pitaya because of this. The tough skin has a funny little design on it, and at one end, where it was once attached to the cactus, there is a thick stem.
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History and geography
Yellow Dragon fruit is native to what are now Colombia and Ecuador in the northern part of South America. The fruits are still grown there. Colombia is the biggest producer, and the fruits are shipped all over the world.
They are also grown in Bolivia, Peru, Mexico, and the U.S. states of California and Florida. Yellow Columbiana is grown on a smaller scale by growers in the United States who focus on growing rare fruits. These growers are mostly in southern California and Florida.
The Yellow Dragon fruit cactus has long stems that can grow up to 20 feet long and need some kind of trellis or support to grow on. The cactus grows best in dry tropical and subtropical climates. It can handle high temperatures and some cold. Yellow Dragon fruits can be bought in Southern California and Florida at farmer’s markets and in most grocery stores and specialty shops.
Colombian Yellow fruit are shaped like oblongs and are a little bit smaller than the more common red varieties. About 10 centimeters long and 7 centimeters wide, the fruits are a good size. “Yellow Dragon” has small to medium-sized fruit that weighs between 0.5 and 0.75 pounds. Their thick, yellow skin is covered with small knobby bumps that, when the fruit is young, look like small spines.
These spines fall off as the fruit grows older. Under the skin is a thick white flesh with many small black seeds that can be eaten. Yellow Dragon fruit has a crisp, juicy texture and a sweet, tropical flavor with hints of flowers and no acidity.
In South Louisiana, the fruiting season for this type of Dragonfruit lasts the longest, at almost 9 months. The main reason for this is that the flowers bloom late in the season and the fruit is made in the winter. Because of this, the harvest will take longer.
The fruit grows in the fall, starting in September, and is not ready to pick until May of the following year. Before you pick the fruit, you should use a brush to get rid of the spins. Yellow Dragon fruits are some of the best tasting Dragon Fruits you can get.
The flower is about the size of a thumb and has white petals on the inside and yellow and white petals on the outside. This is a lot like other species of Hylocereus. But the shape of the flower makes it look like a bell. Most Selenicereus species have flower buds with tiny spines that look like hairs at the bottom.
Flowers bloom just after sunset and close just before sunrise. When the door is open, the air smells like perfume and is very sweet. Flowers can make their own babies, but to make sure fruit sets, we recommend pollinating them by hand.
Dragon fruit is good for people who need to lower their cholesterol because it doesn’t contain bad cholesterol or the fats that cause it to build up in the blood. It also has a lot of vitamin C and antioxidants, which help us stay healthy and protect us from many diseases. The interesting thing about this fruit is that it is one of the ones with the most antioxidants.
The magnesium, phosphorus, and potassium in yellow dragon fruit are all good for you. They have more calcium than the red-skinned varieties and are higher in fiber and protein. Small amounts of iron, vitamins A and C, and niacin are found in them. Yellow Dragon fruit are a good source of healthy fatty acids and antioxidants. The seeds can be eaten, and they have a lot of omega-3 fatty acids that are good for your heart.
If you’ve never tried this fruit, try it a little at a time. Better yet, consult your doctor beforehand.
Yellow Dragon’s growth has three sides and is olive green in color. Along the edge of the cutting, there are three small spins. The edge of the cutting dips between the spins. One of the biggest problems with growing this plant is that it is very sensitive to heat and cold. Second, this type of plant tends to get rust when there is too much rain.
How to cut and eat a “Colombiana”
Most people eat yellow dragon fruit raw, either right out of the skin or after scooping it out and cutting it into cubes, balls, or slices. If you want the fruit to taste its best, put it in the fridge for 2 hours before eating it raw. Serve as a dessert on its own or in tropical fruit salads.
The flesh of a yellow dragon fruit can be blended into a sauce or syrup, or it can be added to smoothies and cocktails.
Put the pureed pulp in the freezer to make sorbet or granitas. Use the meat to add flavor to baked goods or pastries. Yellow Dragon fruit will last for a few days at room temperature and up to a week in the fridge.
Since the way they look can be a little scary, I’ll tell you how to peel one of these little dragons:
- Cut off the ends first;
- Then, cut through that thick skin by moving your knife from the top to the bottom;
- Put down your knife;
- Take the pitaya in your hand and gently pull off the skin. Voila. You now have a naked pitahaya.
You can do whatever you want with it now, but I like to cut it up and eat it right away. I’ve never seen anyone cook with fresh pitaya, but dehydrated dragonfruit chips are a tasty snack that can be added to fruit salads or put on top of appetizers.
The inside of this fruit is also strange. It looks like fleshy, grayish-white gelatin with big black sesame seeds all over it. That doesn’t sound very good, but you should smell it. It smells and tastes sweet and fruity, like a cross between a strawberry and a kiwi. Yes, it’s a pitaya. Refreshing, soothing, good for you, and tasty.
- Yellow Colombia has white flesh and yellow skin, and its taste is thought to be the best of all pitahayas;
- Fruit: oblong, very small, ~160 g, rarely 200 g, skin yellow, flesh translucent white, seeds big;
pulp firm, very sweet, flavor excellent;
- ~21 Brix;
- From bloom to harvest in Southern California, it takes 150 to 180 days; harvest is from November to February;
- Plant: thin, long, triangular stems with three well-defined ridges; areoles with one to three conical spines that are two to three millimeters long;
- Segment between areoles that is slightly concave and 36.27 millimeters long, giving the stem a “bony” look;
- Long, narrow, tubular flowers with white petals, a light green calyx, light yellow anthers, and lime green stigma lobes. Low cold and heat tolerance;
- Usually doesn’t do well in full sun;
- Good commercial potential because it bears fruit out of season.
Think of a dragon fruit that is half the size it usually is, but has a yellow outfit and bigger seeds. That’s a good way to picture this little monster. The yellow and red dragon fruits are actually related.
As I say, the Yellow Dragon Dragon Fruit or Pitahaya comes from the Selenicereus genus and the megalanthus species. This variety is from northern South America, where it is also called the Colombiana variety. You don’t need to look for another fruit if you want to try something that tastes really great.